Raw Mint Chocolate Chip Ice Cream

11 240 440
Ingredients Minutes Calories
Prep Cook Servings
4 h 0 min 6
Raw Mint Chocolate Chip Ice Cream
Health Highlights


2 cup unpacked Coconut meat (for ice cream)
1 cup Cashew nuts, raw (soaked for 4-6 hours, for ice cream)
1 cup Almond milk, unsweetened (for ice cream)
1 tsp Vanilla extract, pure (for ice cream)
1 1/2 tsp Peppermint extract (for ice cream)
1/4 cup Maple syrup, pure (for ice cream)
1/2 cup Spinach (optional for colour, for ice cream)
3 tbsp Coconut oil (melted, for chocolate chunks)
1/4 cup Cocoa powder, unsweetened (for chocolate chunks)
2 tbsp Maple syrup, pure (for chocolate chunks)
1/2 tsp Vanilla extract, pure (for chocolate chunks)


To make the ice cream base combine all the ingredients in a food processor or high-powered blender. Mix until very smooth. Transfer to a shallow container and refrigerate for about 2 hours, until chilled all the way through.

Meanwhile combine all the chocolate chunks ingredients in a small bowl. Transfer to a shallow container and freeze. Once frozen (15-25 minutes) remove chocolate and cut into small chunks.

Add the chilled ice cream to your ice cream maker and process according to manufacturer’s instructions. Once done place the ice cream in a loaf pan, stir in chocolate chunks, then smooth top and cover. Return to freezer and allow 2-3 hours for the ice cream to freeze.

Remove from freezer and let thaw 10 minutes before serving.


Nutrition Facts

Per Portion

Calories 440
Calories from fat 293
Calories from saturated fat 192
Total Fat 33 g
Saturated Fat 21.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 6.7 g
Cholesterol 0
Sodium 44 mg
Potassium 445 mg
Total Carbohydrate 33 g
Dietary Fiber 6.3 g
Sugars 21.3 g
Protein 6.4 g

Dietary servings

Per Portion

Meat Alternative 1.8
Milk Alternative 0.2

Energy sources


Meal Type(s)